Recombinant Clostridium botulinum Botulinum neurotoxin type A(botA),partial

Code CSB-YP320799CLQ
Product Type Recombinant Protein
Size US$2959
Uniprot No. P0DPI0
Relevance Inhibits acetylcholine release. The botulinum toxin binds with high affinity to peripheral neuronal presynaptic mbrane to the secretory vesicle protein SV2. It binds directly to the largest luminal loop of SV2A, SV2B and SV2C. It is then internalized by receptor-mediated endocytosis. The C-terminus of the heavy chain (H) is responsible for the adherence of the toxin to the cell surface while the N-terminus mediates transport of the light chain from the endocytic vesicle to the cytosol. After translocation, the light chain (L) hydrolyzes the 197-Gln-|-Arg-198 bond in SNAP-25, thereby blocking neurotransmitter release. Inhibition of acetylcholine release results in flaccid paralysis, with frequent heart or respiratory failure.
Image
  • (Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.

Storage Buffer Tris-based buffer,50% glycerol
Alias Bontoxilysin-A ;BOTOX
Species Clostridium botulinum
Purity Greater than 90% as determined by SDS-PAGE.
Sequence MPFVNKQFNYKDPVNGVDIAYIKIPNVGQMQPVKAFKIHNKIWVIPERDTFTNPEEGDLNPPPEAKQVPVSYYDSTYLSTDNEKDNYLKGVTKLFERIYSTDLGRMLLTSIVRGIPFWGGSTIDTELKVIDTNCINVIQPDGSYRSEELNLVIIGPSADIIQFECKSFGHEVLNLTRNGYGSTQYIRFSPDFTFGFEESLEVDTNPLLGAGKFATDPAVTLAHELIHAGHRLYGIAINPNRVFKVNTNAYYEMSGLEVSFEELRTFGGHDAKFIDSLQENEFRLYYYNKFKDIASTLNKAKSIVGTTASLQYMKNVFKEKYLLSEDTSGKFSVDKLKFDKLYKMLTEIYTEDNFVKFFKVLNRKTYLNFDKAVFKINIVPKVNYTIYDGFNLRNTNLAANFNGQNTEINNMNFTKLKNFTGLFEFYKLLCVRGIIT
Research Area Others
Source Yeast
Gene Names botA
Protein Names Recommended name: Botulinum neurotoxin type A Short name= BoNT/A EC= 3.4.24.69Alternative name(s): Bontoxilysin-A Short name= BOTOXCleaved into the following 2 chains: 1. Botulinum neurotoxin A light chain 2. Botulinum neurot
Expression Region 1-436aa
Tag Info N-terminal 6xHis-tagged
Mol. Weight 52.0kDa
Protein Description Partial
Storage The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Notes Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
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